Wholemeal spaghetti with zucchini

Wholemeal spaghetti with zucchini

Wholemeal spaghetti with zucchini is a spicy vegetarian dish that tastes very aromatic. Add wholemeal spaghetti to boiling salted water and cook for about 7-8 minutes until al dente. Meanwhile, grate a courgette with a Julienne peeler or the top of the food processor into fine strips, as shown in the picture above. Peel an onion and garlic and cut into fine cubes. Halve the cherry tomatoes. Heat olive oil in a frying pan, fry zucchini, onions and garlic briefly in it, but do not brown so that the garlic does not taste bitter. Add the cherry tomatoes and heat only briefly. Season the vegetables with freshly ground pepper, salt and a pinch of chilli flakes. From the boiling water of the wholemeal spaghetti, measure out just under 100 ml and pour over the vegetables. Pour the spaghetti into a sieve, drain and mix with the zucchini in a pan. Cut the basil into fine strips and mix with the wholemeal spaghetti and zucchini shortly before serving. Grate fresh Parmesan cheese with the coarse side of a square grater and sprinkle zucchini over the wholemeal spaghetti.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
490 kcal
70 g
15 g
15 g

(C)opyright by Marions Kochbuch